Spare Ribs in a Beer Sauce

Yield: 4

Ease of preparation: Easy
Preparation time : 20 minutes
Waiting time: 8 hours (at least)
Cooking time: 2 hours
Ingredients:
Spare Ribs

* 8 pounds (4 kg) pork baby back spare ribs

Beer Sauce

* 1 cup (250 ml) chilli sauce
* 3/4 cup (180 ml) brown sugar
* 1 cup (250 ml) tomato paste
* 2 cups (500 ml) light or white Belgium style beer (Blanche de Chambly)
* 6 garlic cloves, chopped
* 4 tsp (20 ml) Dijon mustard
* 4 tsp (20 ml) Worcestershire sauce
* 2 tsp (10 ml) powdered ginger
* 1 tsp (5 ml) Cayenne pepper (optional)
* 1 tsp (5 ml) salt


Directions:
Spare Ribs

1. Cut the meat between the ribs to obtain 3 ribs per piece.
2. In a large saucepan, cover the ribs with slightly salted water.
3. Bring to a boil and skim.
4. Cover and simmer slowly for 45 minutes. Drain. Reserve.

Beer Sauce

1. In a saucepan, bring to a boil all the ingredients over medium heat while stirring.
2. Simmer for 7 minutes.
3. In a large dish, mix the spare ribs with the sauce.
4. Cover and refrigerate for 8 hours.
5. After the ribs have marinated....Put the oven rack in the middle of the oven. Preheat the oven to 375 °F (190 °C).
6. Line two cooking dishes with aluminium foil.
7. Lay the ribs on the dishes. Spread the sauce over the meat. Cover with aluminium foil and cook for 40 minutes.
8. Remove the aluminium foil and continue cooking for 30 minutes or until the meat is easily parted from the bone.